Leave a Review

Reviews

users rating

4/4

I have been making this recipe since the recipe came out. It is my go to dessert for a crowd. I never order cheesecake in restaurants because it cannot beat this recipe. There is no need to change anything. Outstanding.

A Cook
from Asheville, NC
/ 12.16.2015

flag if inappropriate

This is my new favorite cheesecake recipe. Made it several times. I add the melted white chocolate to the filling just before adding it to the pan. I used vanilla wafer cookies instead of chocolate...works fine. 1 pint of strawberries will work especially now since they are out of season and very expensive

sleinoff
from Wilder VT
/ 11.29.2014

flag if inappropriate

The recipe results are decadent and simply delicious.
Be forewarned, this recipe makes a lot of cheesecake. Also, I was able to search the recipe online and found where the chocolate is to be inserted "Gradually add melted white chocolate, beating until mixture is smooth. Pour filling into crust." This is after all the filling ingredients are mixed. Also, once the strawberries are applied, the cake should really be eaten shortly after or the berries will start to breakdown. Also, I baked the cake in convection and cut down the time to 1 hour and it was perfect. This cheesecake was just so good.

christiecali
from San Diego, CA
/ 12.30.2013

flag if inappropriate

This is my favorite, by far, go to cheesecake recipe! I've been making it since the recipe was first published. Sometimes I make a raspberry coulis instead of topping it with strawberries. The strawberries on top make it difficult to slice the cake. To prevent cracks, turn off the oven when the cake is done, leave the oven door closed for a few min., then gradually open the door, about 5 inches at a time. Wait about 20 minutes before opening the door any further. Gradually cooling the cake is the key. Do not refrigerate until the cake is completely cooled to room temp., but this cake MUST be made at least a day ahead. The topping cannot be placed until an hour or so before serving since the strawberries start to soften up. Wonderful, wonderful cake and well worth the time and effort!

carolekrug
from Charlotte, NC
/ 12.22.2013

flag if inappropriate

This cheesecake is great,and I've been
making it for years - easy (as cheesecakes
go) and delicious. Even people who don't
like cheesecake (like me!)will like this
cake. When the 10-inch version is too
much, I buy the ready-made Oreo crusts and
make 2-3 of those - works well for the
holidays when you have to bring a dish to
several potlucks/parties. If I have extra
filling, I'll fill a couple ramekins (with
cookies on the bottom) for individual
desserts.

splunk
from Los Angeles, CA
/ 05.14.2013

flag if inappropriate

I've made this many times. I substitute gluten-free oreos so I can eat it, and decrease the butter to 1/4 cup. This is the one they all request...

A Cook
from Upstate NY
/ 02.15.2013

flag if inappropriate

This was fantastic. I experienced none of the issues with cracking or sticking that others did. It was rich, creamy, and perfect.

alysonlaurel
from Brooklyn, NY
/ 08.16.2012

flag if inappropriate

This is my official Cheesecake recipe. I make it all the time and everyone just can't get enough; it's delicious!!!!!

sufry
from Jamaica
/ 06.23.2012

flag if inappropriate

LOVE LOVE LOVE!!! This cheesecake!! I have made it dozens of times and it turns out perfectly and impresses everyone. Like everyone else has said just add the white chocolate at the end after letting it cool from melting. It does make a lot of cheesecake but everyone fights over the leftovers! I normally make a graham cracker crust and use raspberries instead of strawberries. Excellent!

LJ6212
from Lansing, MI
/ 12.23.2011

flag if inappropriate

Excellent!! I always get rave reviews whenever I make this. Everyone always says "this is better than the cheesecake factory!". Like others, I added the white chocolate at the end. The last time I made this, I put caramel on top instead of the strawberries. The caramel topping I made from the Salted Caramel Ice Cream recipe on this site. This makes a MASSIVE amount of cheesecake. It filled my 10" pan nearly to the top. Next time I'll probably reduce the amount by 3/4 and bake it in a 9" pan.